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Scottish Bannock

Friday, February 21, 2025 2:01

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When I saw this Scottish Bannock recipe the other day, I immediately bookmarked it as a “to make” recipe. I love Scottish Bannock. The recipe was adapted from a page called Elizabeth Dhokia, and she got it from one of her friends.

It looked lovely. I love Scottish Bannock and this was different from my usual recipe which is made using oats. That one is an old family recipe that goes way back.

I was keen to try something new! It also looked incredibly delicious on her page. We eat first with our eyes do we not?

It went together very easily. The dough was quite similar to a scone dough in the making with the rubbing of the butter into the flour. I love the ease with which it went together as there was no need for rolling or cutting out. Simply shape into a flattish dome and then score.

Mine did not look quite as pretty as hers, I suspect I did not cut down far enough into the round. I also may have patted mine a bit flatter. Next time I might leave it thicker and cut deeper to see how it goes, but it was perfectly lovely as is!

I did feel her baking temperature was off by a bit and should have been hotter, so I have amended that in my recipe. In any case this was lovely.

WHAT YOU NEED TO MAKE SCOTTISH BANNOCK

A few baking cupboard essentials. There is nothing extraordinary here.

2 1/4 cups + 1/2 TBS (250g) Self-Rising Flour
1/3 cup + 1 TBS (90g) cold butter, cubed
1 tsp salt
1½ TBS caster sugar (fine granulated sugar)
3/4 cup + 1 1/2 TBS (200ml) milk
1 egg yolk, beaten with 1 tsp water

If you cannot find, or do not have self-rising flour you can easily make your own by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt for every cup needed. For this recipe you would need to add 3 1/2 tsp of baking powder and about 1/2 tsp of salt.

I used salted butter. It was just fine. I cut back on the salt required to 3/4 tsp.

The granulated sugar in North American is quite alright to use in this recipe as it is a lot finer than the granulated sugar in the U.K. In the U.K. do use castor sugar.

I used whole milk.

If you don’t have an egg, you could brush with a bit of cream or milk. It won’t get quite as golden brown but it will still be lovely.

You can also vary this by adding dried currants or raisins, or make it savory by adding dried herb, or even cheese, or both.

HOW TO MAKE SCOTTISH BANNOCK

This is really quite simple and very quick to make! I did increase the oven temperature by 25* as I found at 350*F, the temperature was too low.

Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.

Measure the flour into a bowl and drop in the butter. Rub the butter into the flour, lifting it up and allowing it to fall back into the bowl, using a snapping motion with your fingertips. (This helps aerate the flour) Do this until the mixture resembles fine dry breadcrumbs.

Stir in the sugar and the salt.

Make a well in the center and then start pouring in the milk, stirring it in as you go along, until the mixture has all been amalgamated. You will have a sticky dough.

Tip out onto a lightly floured surface and with floured hands, shape into a slightly domed round. (About an inch thick)

Using a sharp knife, cut down into the dome to make 8 wedges. Do not cut all the way through, only about halfway through.

Transfer to the baking sheet and brush the top with the beaten egg. Bake for 20 to 30 minutes, depending on your oven.

Leave to stand for at least 10 minutes before cutting into wedges to serve.

This was really delicious, with a beautiful texture, even a day later. On the day I enjoyed a wedge of this, fresh from the oven and warm with butter for spreading, some Christmas marmalade and some lovely British Double cream I had from the store.

A cup of lemon tea on the side and I was a very happy camper. So delicious! This was like a sturdy scone.

Here are a few other delicious Scottish recipes to enjoy. Both are favorites in my kitchen!

SCOTTISH STEAK PIE FOR TWO – Made with melt-in-your-mouth beef stew topped with a flaky puff pastry lid. Although traditionally made for New Years, this delicious meat pie can be made at any time of the year. Tender meat, Tasty gravy, puff pastry lid, what more could you want!

SCOTTISH TATTIE SOUP - A beautifully delicious testimony to the talents of the Scots to make incredibly tasty food from next to nothing. Hearty, thick and very tasty. Perfect for a cold winter’s day, maybe even with some Bannock to enjoy on the side!!

Yield: 8 servings

Author: Marie Rayner

Bannock (Scottish)

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Quite simply delicious and very easy to make.

Ingredients

2 1/4 cups + 1/2 TBS (250g) Self-Rising Flour
1/3 cup + 1 TBS (90g) cold butter, cubed
1tsp salt
1½ TBS caster sugar (fine granulated sugar)
3/4 cup + 1 1/2 TBS (200ml) milk
1 egg yolk, beaten with 1 tsp water

Instructions

Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
Measure the flour into a bowl and drop in the butter. Rub the butter into the flour, lifting it up and allowing it to fall back into the bowl, using a snapping motion with your fingertips. (This helps aerate the flour) Do this until the mixture resembles fine dry bread crumbs.
Stir in the sugar and the salt.
Make a well in the center and then start pouring in the milk, stirring it in as you go along, until the mixture has all been amalgamated. You will have a sticky dough.
Tip out onto a lightly floured surface and with floured hands, shape into a slightly domed round. (About an inch thick)
Using a sharp knife, cut down into the dome to make 8 wedges. Do not cut all the way through, only about half way through.
Transfer to the baking sheet and brush the top with the beaten egg.
Bake for 20 to 30 minutes, depending on your oven.
Leave to stand for at least 10 minutes before cutting into wedges to serve.

Did you make this recipe?

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2025/02/scottish-bannock.html

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